Chicken, pork and fruit stew mexican style
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | pounds | Chicken -- legs, thighs |
| 1 | pounds | Pork shoulder -- boneless |
| 1 | medium | Onion -- Chopped |
| 1 | Bell pepper -- Chopped | |
| ¼ | cup | Almonds -- Blanched |
| 8 | ounces | Tomato sauce |
| 1 | can | Pineapple rings in juice -- oz |
| ½ | cup | Water |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| 2 | Sweet potatoes -- 1-inch | |
| Pieces | ||
| 2 | Apples -- Sliced | |
| 2 | Bananas -- Sliced | |
| Parsley -- fresh, chopped | ||
Directions
*Cut all visible fat from pork; cut into ¾-inch pieces. **Drain pineapple and reserve syrup. Use packed in juice if preferred. 1-Heat oil in dutch oven or heavy pan with lid. Cook chicken over medium heat until brown on all sides; about 15 minutes. Remove chicken; set aside. Cook pork in pan until brown; about 10 minutes. Stir often. Remove; set aside. Cook and stir onions, green pepper and almonds until onion is tender. Place onion, green pepper, almonds and tomato sauce in blender. Blend until smooth consistency. 2-Drain fat from pan. Mix tomato sauce mixture, reserved pineapple syrup, ½ cup water, chili powder, salt and cinnamon in pan. Add chicken, pork and sweet potatoes which have been cut into 1-inch pieces.
Heat to boiling then reduce heat. Cover and simmer until sweet potatoes are tender; about 55-60 minutes. Add ¼ cup water during cooking if necessary.
3-Cut pineapple slices in half. Add pineapple and sliced apple to chicken mixture. Cover and simmer until apples are tender; about 10-12 minutes. Add bananas. Serve in soup bowls; garnish with chopped parsley if you wish.
Yield: 8-10 servings. From Betty Crocker Cookbook Recipe By : Jo Anne Merrill From: Date: 05/28 File